Gluten Free Beef Tenderloin with Chimichurri Sauce
Gluten Free, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free
Prep Time Cook Time Total Time Yield
5 Minutes 50 Minutes 55 Minutes 6-8 Servings
Per Serving: 164 calories, 5.5g fat, 0.5g carbs, 20g protein
1 tenderloin roast
Oil to drizzle
Pinch of sea salt and black pepper
Chimichurri Sauce (see recipe)
Optional vegetables:
Chopped celery, carrots, onion,
and whole garlic cloves
Cooking Tips:
Always remove your roast 5-10
degrees early from desired doneness
temperature.
Rare: 120F-125F
Medium Rare: 125F-130F
Medium: 135F-140F
Medium-Well: 140F-145F
Well Done: 150F
Remove the tenderloin from the
refrigerator an hour before roasting and
let it come to room temperature. Preheat
oven to 400F.
Tie the end of the tenderloin to make it
even in thickness, tucking up the thinner
tail if you don't have string to tie. Insert a
probe thermometer into the thickest part
of the roast and place in a shallow
roasting pan. Pile all the vegetables,
including the garlic, garlic around in the
middle of the roasting pan and drizzle
with oil.
Place the beef on top of the vegetables
and drizzle tenderloin with oil and
season well with salt and pepper,
rubbing it all over the meat
Roast 25 to 45 minutes, or until the
internal temperature reaches the desired
temperature. Loosely cover with foil and
allow to rest for 15 minutes before
carving.
Gluten Free Chimichurri Sauce
Gluten Free, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free
table with 4 columns and 2 rows
Prep Time
Cook Time
Total Time
Yield
10 Minutes
0 Minutes
10 Minutes
4 Servings
table end
Per Serving: 265 calories, 29g fat, 4g carbs, .5g protein
1 cup fresh parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/4 cup fresh oregano leaves
3-6 cloves of garlic
2 tablespoons green onion, chopped
1/2 cup olive oil
2 tablespoons red wine vinegar
Pinch of red pepper flakes
Sea salt and pepper to taste
Cooking Tip:
This sauce goes very well on all grilled meat, fish and poultry. Try this on the cauliflower rice
Pulse the garlic in the food processor until finely chopped.
Add the parsley, cilantro, and oregano. Pulse briefly, until finely chopped.
Transfer the mixture to a separate bowl. Add the oil and vinegar and stir.
Season with salt, pepper and red pepper flakes to taste.
Store in the refrigerator until ready to serve.
Gluten Free, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free
Prep Time Cook Time Total Time Yield
5 Minutes 50 Minutes 55 Minutes 6-8 Servings
Per Serving: 164 calories, 5.5g fat, 0.5g carbs, 20g protein
1 tenderloin roast
Oil to drizzle
Pinch of sea salt and black pepper
Chimichurri Sauce (see recipe)
Optional vegetables:
Chopped celery, carrots, onion,
and whole garlic cloves
Cooking Tips:
Always remove your roast 5-10
degrees early from desired doneness
temperature.
Rare: 120F-125F
Medium Rare: 125F-130F
Medium: 135F-140F
Medium-Well: 140F-145F
Well Done: 150F
Remove the tenderloin from the
refrigerator an hour before roasting and
let it come to room temperature. Preheat
oven to 400F.
Tie the end of the tenderloin to make it
even in thickness, tucking up the thinner
tail if you don't have string to tie. Insert a
probe thermometer into the thickest part
of the roast and place in a shallow
roasting pan. Pile all the vegetables,
including the garlic, garlic around in the
middle of the roasting pan and drizzle
with oil.
Place the beef on top of the vegetables
and drizzle tenderloin with oil and
season well with salt and pepper,
rubbing it all over the meat
Roast 25 to 45 minutes, or until the
internal temperature reaches the desired
temperature. Loosely cover with foil and
allow to rest for 15 minutes before
carving.
Gluten Free Chimichurri Sauce
Gluten Free, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free
table with 4 columns and 2 rows
Prep Time
Cook Time
Total Time
Yield
10 Minutes
0 Minutes
10 Minutes
4 Servings
table end
Per Serving: 265 calories, 29g fat, 4g carbs, .5g protein
1 cup fresh parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/4 cup fresh oregano leaves
3-6 cloves of garlic
2 tablespoons green onion, chopped
1/2 cup olive oil
2 tablespoons red wine vinegar
Pinch of red pepper flakes
Sea salt and pepper to taste
Cooking Tip:
This sauce goes very well on all grilled meat, fish and poultry. Try this on the cauliflower rice
Pulse the garlic in the food processor until finely chopped.
Add the parsley, cilantro, and oregano. Pulse briefly, until finely chopped.
Transfer the mixture to a separate bowl. Add the oil and vinegar and stir.
Season with salt, pepper and red pepper flakes to taste.
Store in the refrigerator until ready to serve.
